Know Your Farmer, Know Your Food (KYF2) Regional Food Hub Subcommittee

Presentation Overview

Regional Food Hubs Definition & Core Components Two Food Hub Examples (Urban and Rural) Lessons Learned So Far Maps of Existing and Potential Food Hubs Alternative Perspectives – “Healthy” Food Hubs USDA’s Role - KYF2 Subcommittee Work Plan

Regional Food Hub Definitions

Definitions vary from narrow market efficiency functions to those related to visions of building a diversified food culture

Working Definition A centrally located facility with a business management

structure facilitating the aggregation, storage, processing, distribution, and/or marketing of locally/regionally produced food products.

Core Components of Food Hub

1) Aggregation/Distribution-Wholesale Drop off point for multiple farmers and a pick up point for distribution firms

and customers that want to buy source-verified local and regional food

2) Active Coordination Hub business management team that actively coordinates supply chain

logistics , including seeking market for producers, and coordinating efforts with distributors, processors, and buyers.

3) Permanent Facilities Provide the space and equipment for food to be stored, lightly processed,

packed, palletized and possibly even sold under a Hub’s regional label

Other Possible Services: Provide wholesale and retail vending space, offer space for health and social service programs, community kitchens, community meetings, etc.

Core Components of Food Hub

1) Aggregation/Distribution-Wholesale Key mechanism to create large, consistent and reliable supplies of locally-

produced foods from small to mid-sized farms. Drop off point for multiple farmers and a pick up point for distribution firms

and customers that want to buy source-verified local food in palletized form.

2) Coordination Provide the business management systems that most farmers lack, which is

key to accessing wholesale markets.

Hub management oversee the local food supply coming into and going out to maintain an adequate supply of locally produced products.

Work with farmers to coordinate farm planting schedules and manage product varieties in order to promote variety in local product supplies, and consistent year-round production.

Core Components of Food Hub

3) Permanent Facilities Provide the space and equipment for food to be stored, lightly

processed, packed, palletized and possibly even sold under a Hub’s regional label (while maintaining the farm identity).

Serve as the terminus for wholesale and retail vending of regional foods.

Community Services The Hub can provide space for the provision of health and social

services.

Possible services may include community kitchens, pilot sites for EBT and WIC technologies, community event space and offices for health and human service providers.

Regional Food Hubs provide an integrated approach with many potential benefits, including:

Expanded market opportunities for agricultural producers

Job creation in rural areas

Increased access of fresh healthy foods for consumers, with strong potentials to reach underserved areas and food deserts

Food Hub Benefits

USDA-AMS Current Research

Seeks to identify best practices and the relative effectiveness of various direct distribution models in improving the economic welfare of small-scale and limited-resource producers

Focuses on nine distribution models at various stages of maturity with different management structures and organizational missions

Alternative Distribution Models for Small-Scale Producers

Stages of Development

Distribution Model

Start-up/Nascent Developing/Emerging Mature/Developed

Retail Driven La Montanita, NM The Wedge/Coop Partners, MN

Non-profit Driven MFA/Big River Foods, MN

CAFF/Growers Collaborative, CA

Red Tomato, MA

Appalachian Sustainable Development, VA

Producer Driven Browse & Grass Association, WI

New N. Florida Cooperative, FL

Consumer Driven(e.g., Buying Clubs)

Oklahoma Food Cooperative, OK

Distribution Model Case Studies

La Montanita Co-op Food Market- Urban Food Hub Model -

15,000 member food co-op with four retail store locations in New Mexico - with locations in Albuquerque, Santa Fe, and Gallop

In 2006, invested $150,000 in a renovating a warehouse and leasing trucks to assist regional growers with distribution and wholesale market coordination

Provide market outlet for growers at their food coop stores, as well as actively link growers with other wholesale buyers/markets

Distribution services with on farm or designated pick up spots for delivery to La Montanita store locations and other retail outlets

Bulk purchase inputs/farm supplies for growers (including ingredients for value added producers, like organic sugar)

Provide storage space for value added producers at warehouse

Provide business development services to regional growers –increase their capacity to meet wholesale demand

La Montanita Food Hub Services

Co-op is regional distributor for national brands (e.g., Organic Valley) –crucial for covering overhead costs of maintaining warehouse, local distribution services

In four years of operation, the Co-op has increased the number of local producers served from about 300 to nearly 700

The Co-op currently stocks and sells over 1,100 products purchased from local growers and producers, at a value of more than $2.7 million annually

La Montanita Food Hub Progress

Non-profit established in 1995, based in Abingdon, VA (SW part of state near Tennessee border)

ASD helps farmers transition into organic specialty crop production through training, technical assistance, mentoring –many of the farmers in their network are former tobacco growers

Appalachian Sustainable Development (ASD)- Rural Food Hub Model -

ASD’s Main program: Appalachian Harvest: A network of 53 certified organic farmers who collectively market and distribute produce under one identifiable, regional brand

Established the brand name in 1999 “Healthy Food. Healthy Farms. Close to Home”

Began to sell produce at White’s Fresh Food, a local, family-owned, 18 store chain, followed by Food City, a 100 store chain headquartered in Abingdon

Appalachian Harvest

The network’s sales and marketing manager works with buyers to gauge product demand and volume needs

Preseason planning: The network meets monthly beginning in October to decide what to grow, how much, when and who will grow it

Centralized facility as aggregation point

Produce is sorted, graded, packed and shipped to over 500 supermarkets

Appalachian Harvest Food Hub Activities

Annual sales over $500,000

Estimated demand is 2 to 3 times the available supply

Network offers new revenue sources for direct marketing farmers, and a viable livelihood alternative for former tobacco farmers

Results of Appalachian Harvest Food Hub

Non-profit driven models: Alba Organics (CA), Intervale Center (VT), Growers Collaborative (CA), Red Tomato (MA)…

Producer/Entrepreneur driven models: Grasshopper (KY), Good Natured Family Farms (KS), Tuscarora Organic Growers (PA), New North Florida Cooperative, Eastern Carolina Organics (NC)…

State driven models: Many “State Farmers Markets” in the Southeast and Midwest, e.g., NC, SC, MI, FL…

Other “Hybrid” Models (wholesale/retail markets): Syracuse Regional Farmers Market (NY), Eastern Market (MI), Hunts Point Wholesale Farmers Market (NYC), Marin County Farmers Market (CA)…

“Virtual” Food Hubs (online platforms): Ecotrust (OR), FarmsReach (CA); MarketMaker (multiple states)…

Other “Food Hub” Model Examples

Coordinated Food Hubs*

*This is not a comprehensive list – data are still be collected

Recent Research

Food Hubs: The ‘Missing Middle’ of the Local Food Infrastructure? 2008 study from Cardiff University, Wales Food Hubs best defined by the agent that takes the

organizing lead Carried out SWOT analysis of proposed models

Recent Research

SWOT Analysis of Food Hubs

In most cases, the physical and “virtual” infrastructure is already in place, with an unmet demand for locally and regionally grown products

What is needed?– Start-up capital to renovate facilities for aggregation,

storage, packing, light processing, and distribution

– Working capital for business management systems to coordinate supply chain logistics (e.g., grower-buyer transactions, aggregation, distribution, and marketing)

– Enterprise development training and technical assistance to increase grower capacity to meet wholesale buyer requirements (volume, quality, packaging, food safety, etc.)

What have we learned so far?

“Hybrid” Markets (combined wholesale/retail)

Shipping-point Markets

Wholesale/Terminal Produce Markets

Potential Food Hub Sites with existing infrastructure

Definition: A combined wholesale/retail market where growers and other merchants sell fresh products to businesses and individual customers.

Example: Syracuse Regional Farmers Market

Hybrid Market

Hybrid Markets*

*This is not a comprehensive list – data are still be collected

Definition: A facility where fresh horticultural products are cooled, graded, packaged and marketed to larger wholesale distribution centers and/or retail grocers.

Example: Plant City, FL State Farmers Market

Shipping-point Market

Shipping-point Markets*

*This is not a comprehensive list – data are still be collected

Definition: A facility where wholesalers receive large quantities of fresh fruit and vegetables by rail, truck and air from around the world for sale to grocers, restaurants, institutions, and other businesses.

Example: San Francisco Wholesale Produce Market

Wholesale/Terminal Market

Wholesale/Terminal Produce Markets*

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*This is not a comprehensive list – data are still be collected

Existing and Potential Food Hubs*

*This is not a comprehensive list – data are still be collected

Alternative Perspectives“Healthy” Food Hubs

The Wholesome Wave Foundation is a leading proponent for establishing healthy food hubs. http://wholesomewave.org

Definition/Parameters: A healthy food hub consists of a variety of fully integrated businesses, social services, and safe public spaces that mutually support each other in ways that leverage profitability and long-term sustainability in innovative ways.

The anchor for the proposed Healthy Food Hub models is a significant food provider, whether a grocery store or public market, presented in a scale appropriate for the surrounding community.

Alternative Perspectives“Healthy” Food Hubs

Food Hub services may include:• Community Gathering Place

• Accessible Health Care Services

• SNAP and WIC Benefit Sign-up

• Business Incubators

• Community Healthy Playgrounds to Encourage Physical Activity For At-risk Children

• Fitness Centers

• Healthy Cooking and Eating Classes and Demonstrations

• Community Garden and Agricultural Micro-enterprise Project Planning

• Education and Incentive Programs in Elementary and Middle Schools

TWO MAJOR DELIVERABLES

1) Create Regional Food Hubs Resource Guide Use lessons learned from literature review and from other

regional food hub examples to prepare a resource guide on establishing regional food hubs.

Carry out outreach (webinars, workshops, etc.) about using USDA programs and resource guide.

2) Develop a prioritized list of existing USDA funding streams that could be used to target regional food hub development.

KYF2 Subcommittee Work Plan

The Food Hub Subcommittee includes representation from the following agencies:- Agricultural Marketing Service, lead agency- Rural Development- Food and Nutrition Service- National Institute of Food and Agriculture- Economic Research Service- Grain Inspection, Packers and Stockyards Administration

Coordinating efforts with the Centers for Disease Control and Prevention – CDC representative on Subcommittee

Establishment of Food Hub Tactical Team to accomplish the work plan tasks

KYF2 Regional Food Hub Subcommittee

With assistance from the Subcommittee as needed, the Tactical Team will carry out the following activities:

Identify USDA programs that have been used to study or develop food hubs

Identify examples of food hubs in existence, development, planning, or under consideration (with or without USDA support) – Example: San Diego “Healthy” Food Hub, supported by CDC stimulus money

Engage Food Hub stakeholders to identify opportunities, challenges, best practices, lessons learned

Based on literature review, current research, and stakeholder perspectives, create Regional Food Hub Resource Guide and carry out outreach/technical assistance to support food hub development

Develop a prioritized list of existing USDA funding streams that could be used to target regional food hub development

KYF2 Work Plan - Progress to Date

Errol Bragg, KYF2 Food Hub Subcommittee LeadDivision Director – Marketing Services DivisionUSDA Agricultural Marketing ServiceErrol.Bragg@ams.usda.gov

Jim Barham, KYF2 Food Hub Tactical Team LeadAgricultural Economist – Marketing Services DivisionUSDA Agricultural Marketing ServiceJames.Barham@ams.usda.gov

www.usda.gov/knowyourfarmer

Contact Information